Sprouted Masoor stir fry with Broccoli, Celery, Red Radish - [Indian vegetable-lentil Sattvik Stir-Fry.]

Mix and match of three veggies with sprouted Masoor Dal created this wholesome sattvik  vegetable and lentil stir fry. I seasoned it with ginger, cumin, hing, turmeric, spiced it up with green chillies, cooked in extra virgin organic coconut oil and garnished with fresh grated coconut. This is what I packed for today's lunch box with two organic whole wheat mini rotis. I have used one week grown  Masoor sprouts  in this stir fry.

Ingredients :- (serves four portions as side dish. )

• 2/3 heaping Cup - sprouted Masoor Dal/ Red lentils
• 2 tender stalks of Celery - sliced in half moon shape (1 Cup yield.)
• 1 small broccoli crown - stems chopped and florets broken into tiny pieces. (1 heaping cup yield.)
• 5-6 - Red radishes - sliced into thin rounds.
• 2 T.spoon - extra virgin organic coconut oil
• 1 Green chilli - finely sliced
• 1.5 inch - square piece of ginger - grated over microplane.
• 1/4 T.spoon - cumin / Jeera + 1 more generous pinch.
• 1 pinch -  hing (asafoetida)
• 1/4 T.spoon - Turmeric powder
• 1/4 T.spoon - fine sea salt
• 1/4 Cup - lightly packed fresh grated coconut.
• 1/4 Cup - fresh chopped cilantro for garnish.

How to cook Sattvic vegetable & sprouted Red Lentil Stir fry.

1. Prepping the Vegetables : Clean thoroughly  two small celery stalks, make sure all sand residue is cleared, slice them into 1/2 cm thick half moon shape pieces. If celery stalks are not tender, peel out thin layer using potato peeler. Separate stems and florets from  handful size crown of broccoli. Chop tender stems finely, cut florets into half inch size pieces. Rub and clean 5-6 red radishes well, slightly chop off both the ends, slice into thin round slices. Put spouted red lentils into small bowl filled with water for about 5-6 minutes, gently rinse under running water, drain and keep it aside.
2. In a medium size pot heat 1.5 tsp coconut oil,  Add 1/4 tsp cumin and half portion of grated ginger, let sizzle for 15-20 seconds, stir for 10 more seconds then add sliced celery. Saute over high heat for 3-4 minutes by adding 2-3 tbsp water. Cook until  the water has nearly evaporated.
3. Now add chopped green chili, a pinch of hing and 1/4 tsp turmeric powder. Stir and mix well then add chopped broccoli stems and florets. Cook on medium high heat by adding 1/4 cup water, stir at regular intervals, about 3 minutes. Add sliced red radishes, save some slices for last colorful garnish because in cooking process bright pink color of red radishes fades away.  Mix and cook for one minute. Reduce heat to medium.
4. Next add  2/3 heaping cup sprouted masoor Dal, reserved grated ginger, 1/4 tsp fine sea salt,  mix and continue to saute over medium heat. Take one pinch cumin, sprinkle over veggies by crushing between two finger tips. (coarse cumin powder can be used.) If pan dries out add 2-3 tbsp water. After 3 minutes drizzle  1/2 tsp coconut oil,   Saute for 3 more minutes.
5. Check and adjust salt level, check if veggies are tender enough. Add remaining red radish slices, sprinkle fresh grated coconut and cilantro. Shut off the heat, let stay over stove for some time, about 5 minutes before serving with rice or roti or enjoy bowlful of this stir-fry as a meal or use as Taco filling.

Adding Sprouts once Veggies are cooked.

3 veggies and Sprouted Lentil Sattvik stir-fry.

  One week grown Masoor sprouts.

Red Lentil Sprouts.

Recipe published on  3rd April,2016.

Snake gourd stir fry with Plums. [Stone Fruit based Tangy Indian Vegetable Stir Fry.]

Today morning I made stir fry with fresh, tender locally produced snake gourd  using two juicy plums. I  made saute base with  red onions and two red vine sweet mini peppers to have contrast color with light green snake gourd slices and  tempered it with split urad dal , curry leaves and  green chili. Pre-boiling Snake gourd kept colors vibrant and saved some cooking time. This is my first time to use Plums in vegetable stir fry, earlier I have cooked cauliflower with oranges  and  green beans with cranberries. This stir fry has nice sweet and sour taste and is packed with natural veggie and fruit flavor. This stir fry has initiated  few ideas to cook many more vegetable stir fries and curries using different  fruits, nuts and seeds. Following images are taken with Canon Power Shot -110.

Sliced Snake gourd / Podalangai/ Potlakaya/ Padavalkai

Ingredients : 
( Serves two with roti or one single generous stir fry serving .)

• 150 gm - 1 small snake gourd, sliced thin in half moon shape (discard formed seeds, retain tender seeds as I did, refer above image.)
• 2 Plums - chopped in 1 cm size chunks, seeds removed.
• 2 Vine ripe mini Peppers - use red colors. cut into small pieces.(substitute with red or green colored capsicum. Use of mini papers  is optional.)
• 1 small size - Red onion, sliced thin length wise. (yield - 1 heaping Cup)
• 1 Tb.spoon - oil
• 1 green chili - finely chopped
• 1 Tb.spoon - split skinless Urad Dal / Black gram.
• 1 Sprig - Fresh Curry leaf
• 1/2 Cup - Fresh cilantro chopped
• 1/2 T.spoon - Honey - Use if plums are sour. You may sprinkle little brown sugar or jaggery powder.

Adding pre-boiled snake gourd to sauteed onions and Plums.

Preparation - Padval Stir Fry with Plums.

1. Slightly chop out both the ends of the snake gourd, cut in the center, make two parts then slit lengthwise. If you find hard formed seeds, remove them. My snake gourd was very tender so I retained inner seed pulp. Cut thin half moon shape slices by placing seed side on the cutting board. (Check image to see how tender pulp looks like.) Place sliced snake gourd in a medium side bowl filled with water, add two tiny pinches of salt, boil in microwave for 6 minutes. If snake gourd is not very tender, give few more minutes. I did this while onions were getting sauteed. Drain water, keep the bowl aside.(use drained water for other cooking, I don't add salt so that I can drink it up after it cools.)
2. Heat 1 tbsp oil in a small saute pan over medium heat, add  curry leaves, chopped green chilies, sizzle for 10-15 seconds. Quickly add 1 tbsp skinless split urad Dal, stir with spoon for 15-25 seconds, add sliced onions as soon as dal turns one shade darker in color. Continue to stir fry onions over medium heat for about 7-8 minutes. In the mean time, you can finish pre-boiling sliced snake gourd.
3. Add chopped plums and chopped vine ripe mini peppers, continue to stir fry over medium high heat, stirring often for about 4 minutes or until plums start to soften.
4. Now add pre-boiled snake gourd  /padval slices to the pan, mix well, add  2 pinches of salt or little more as needed. Reduce heat to medium low, continue to cook for 3-4 minutes. Check sweet and sour level, if  sourness is sharp, add 1/2 tsp honey or brown sugar or jaggery. Shut off the heat, garnish with 1/2 cup chopped cilantro. If you have fresh grated coconut add that too.  Serve with rice, roti. Use in wraps, tacos or sandwiches.

Note : This stir fry can be done with all most all vegetables, I would try similar stir fry with Chayote, Turia, Cauliflower, Cluster beans, Tindora, green beans, Zuccini, Bell Peppers, Dudhi. Also baby potatoes, Bitter gourd and Egg plant. Do mix and match of veggies. This recipe can be further tweaked into creamy Kormas by adding  spices and  more ingredients.

Kerala Thoran with Green beans & Chioggia Beetroots. {Indian sattvik vegetable Stir fry for every day meals.}

I cook green beans stir fry at least three four times a week, mostly  Kerala style stir fry known as Thoran. I always add few other veggies  with beans. I got Chioggia beets from  Whole foods Market, they are not sold in other grocery stores here. This is my first time to cook with Chioggia beets. These beets have originated in Chioggia, an Italian coastal town near Venice, Italy.  They have beautiful  unique contrasting rings of dark pink, light pink and white color. They are also know as Bull's eye Beet / Candy stripe Beet.  Good  feature of these beets is, they don't bleed like regular beets but their beautiful bold  pink color fades away after cooking. They are very sweet and mild in flavor. When I make green beans and betroot thoran I  pre-boil beets, drain stock then combine  it with cooked  green beans  to avoid green beans from getting all  dark red. For Chioggia beetroots I can skip pre-boiling step. This stir fry was cooked for Sunday lunch, I prepared quick Kadhi to go with rice and stir fry. Scroll down to check recipe for preparing quick Kadhi. 

Simple Sunday Lunch -  Rice-Kadhi-Sabzi.

Ingredients :
Serves 3 people

• Green beans -   sliced into 1 cm pieces, yield 2.5 cups
• 1 medium size Chioggia Beet - peel skin, cut into 1 cm dices, yield around 1 Cup. (you can use regular beetroot.)
• 7-8 - curry leaves
• 1/2 Cup - fresh grated coconut
• 1/4 Cup - finely chopped cilantro

Tempering Ingredients

• 1/2  T.spoon - Mustard seeds
• 1 Tb.spoon - skinless urad daal (splitted or whole gota type.)
• 1/2 T.spoon - Turmeric
• 2 pinches - Hing / Asafoetida
• 7-8 curry leaves 
• 1 Green chili - finely chopped
• 1 Tb.spoon oil - preferably use coconut oil.

How to cook Kerala Thoran with Green beans and Chioggia beets :

1. Snap both the ends of green beans, thoroughly wash under running water. Hold 10-15 green beans together in left hand over cutting board  and slice into 1 cm size pieces.
2. Chop out both the ends of Chioggia beats, peel the skin, rinse under water. Make 1 cm thick slices. Stack 2-3 slices together and cut into 1 cm size cubes.
3. Heat a medium size skillet over medium heat. Add 1 tbsp oil, when hot first add 1/2 tsp mustard seeds, wait until seeds start to crack, quickly cover with lid, wait for 15-20 seconds or until frequency of cracking slows down, then add curry leaves, chopped green chilies. saute for 15 seconds. Next add half tsp turmeric powder, 2 pinches Hing and 1 tbsp Urad  dal, stir continuously for 10-15 seconds or  until urad dal slightly changes its  shade, Don't wait too long, once dal turns light  brown, quickly add  chopped green beans, stir well with Tadka.
4. Over medium heat saute green beans for 3-4 minutes. Now add diced  Chioggia Beets, continue to saute over medium heat for 6-7 minutes, stirring often.
5. Reduce heat to medium low, add 1/4 cup water, sprinkle salt, continue cooking until all water evaporates. Now add remaining 7-8 curry leaves, stir and cook some more time until beans and beets get tender, this step will take about 8-10 minutes. Sprinkle half the quantity of fresh grated coconut and chopped cilantro, mix well. shut off the heat
6. Before serving garnish with remaining fresh coconut and cilantro. Serve with  warm rice, Roti or enjoy bowl full of Thoran just like salad.

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How to make Kadhi ?

Kadhi is  curry  made by tempering  yogurt with  various seeds, spices and herbs, little besan flour is used to get thick, creamy texture and enhanced flavor.

Ingredients :
Serves 2 people

• 1 Cup Yogurt mixed with 1/4 cup water.
• 2 Tb.spoon - besan flour
• 8-10 - curry leaves
• 1 Green chili - finely chopped
• Ginger - 1 inch piece, minced finely.
• 2-3 Garlic cloves - sliced lengthwise
• 1/2 T.spoon - Cumin seeds
• 1/4 T.spoon - methi seeds (fenugreek seeds)
• 1/4 T.spoon -Turmeric powder
• 2 pinches - asafoetida (Hing)
• 1/2 T.spoon - sugar 

1. Mix 1 Cup Yogurt with 2 tbsp besan flour, little salt and 1/4 cup water. Thoroughly whisk to get  lump free smooth  yogurt consistency.  You may add little more water to have desired consistency. Keep it aside.
2. Heat 1 tbsp oil in a small size pot, don't heat  too much. I have tempered with cumin seeds so average hot temperature is fine, they should sizzle as soon as you drop in but should not get dark instantly. If you are using mustard seeds then oil needs to be heated  more. First drop  1/2 tsp cumin seeds and 1/4 tsp methi seeds,  allow to sizzle for 15-20 seconds.
3. Next add minced ginger, sliced garlic, chopped chillies, and curry leaves. Stir all well and saute for one minute over medium high heat.  Lastly  add 2 pinches of hing and  1/4 tsp turmeric powder, stir for 15-20 seconds.
4. Now add yogurt Besan mixture, stir well. Cook over medium heat until yogurt softly starts to boil. Taste and adjust salt, add  1/2  tsp sugar. Reduce heat to low, allow to simmer for 5-6 minutes. Serve warm over rice or eat with roti or enjoy as soup in a bowl.

Check three top garnished semi-circle slices of Chioggia Beetroot

 for its original color, after cooking bright red, pink color fades to white, orange and light yellow.

Vine Sweet multicolor peppers,Snow peas & Matar subji with roasted peanuts. {Recipe for Indian style vegetable stir fry with mini sweet peppers,snow peas,green peas with roasted peanuts}

Fresh and good quality vegetables make delicious subjis. I got vine sweet mini multicolor peppers from Aldi store. Their vibrant color and sweet taste adds appeal to any dish. I made this subji by combining snow peas and green peas. This is very simple subzi recipe that calls for very few ingredients and does not use any masala powder, addition of  coarse crushed peanuts adds texture and unique taste.

Ingredients :
quantity good for three vegetable servings.

• 10-12 -  Multi color  sweet peppers. Slice into round shape. (I used these - Master's Touch Vine sweet Mini peppers)
• 2 Handful - whole snow peas, trim ends and slice into 1 inch pieces.
• 1 - Medium size onion - finely chopped
• 2 - green chilies finely chopped 
• 1/2 cup - frozen green peas
• 1/2 T.spoon - Turmeric powder
• 1/2 Cup - Roasted skinless peanuts - crush half in tiny chunks and half grind to coarse powder.
• 1/2 Cup - finely chopped cilantro
• 1 Tb.spoon - oil

Directions to cook Sweet Peppers and Snow Peas Stir fry :

1. Heat 1 tbsp oil in a open saute pan. Add chopped onions, saute over medium heat, stirring often. Once onions turn soft and translucent reduce heat to low, add 1/2 tsp turmeric powder, continue to saute  3-4 minutes more or until onions start to  turn slight brown.
2. Add chopped green chilies,  sliced snow peas, stir fry over high heat for 2 minutes, stirring often. Now add sliced rounds of sweet peppers. Sprinkle salt and continue to cook over medium heat. Add around 1/4 cup water at short intervals when pan dries out. Saute around 7-8 minutes.
3. Next add roughly crushed peanuts, frozen green peas. Mix well, check salt level, add little chopped cilantro. Cook over medium low heat for 3-4 minutes. Shut off the heat, sprinkle remaining chopped cilantro. Serve over rice or eat with chapati. You can use this stir fry as wrap and sandwich filling.

Winter time Greens stir fry with Mooli, Methi and Aloo. { Mix greens and root vegetable saute with Fenugreek leaves, Daikon Radish and Potatoes.}

During my weekly Indian grocery shopping  I got fresh methi and locally grown Mooli with greens on top.  I cooked mix greens stir fry by adding potato cubes.   I enhanced traditional Indian Aloo Methi combination by adding mooli. For the first time I used my new 22mm shaver grater to get thin slices/shavings of mooli, it gave great texture and reduced the cooking time. This is simple stir fry of root vegetables and greens seasoned with onion and garlic.

Aloo, Methi greens, Mooli root and greens.

Aloo-Methi-Mooli Stir Fry

Ingredients :

• 2 whole  tender Mooli / Dikon Radish with greens on top. (finely chop greens and slice white radish portion)
• 2 small methi bunches - chopped tender stems and leaves,  yield 7 cups tightly packed.
• 1 Extra large potato - cut into 1/2 inch dices (2 cups yield)
• 1 large onion - finely sliced length wise
• 8-10 large Garlic cloves - sliced lengthwise
• 2-3 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 2 Tb.spoon oil

(This quantity of ingredients serves Six generous subji portions.)

Method of cooking Mix Greens & Root vegetable saute :

1. Separate Daikon Radish greens and white root. Wash under running water, separate stems and green leaves, chop finely. Do not mix chopped stems and leaves. keep it aside.  Chop out both the ends of white radish root, make slices by using slicer / shaver. I used 22mm shaver grater. If you have regular slicer, cut radish lengthwise into  2 or 3 pieces  to get smaller size slices/ shavings. It is ok to make round slices.
2. Clean methi/fenugreek greens by plucking top tender stems with leaves, wash thoroughly under water, drain, chop finely. Keep aside
3. Cut one extra large potato into half an inch dices. Place in a medium size bowl filled with  water, salt,  and 1/2 tsp turmeric powder. Microwave for 6-7 minutes or until potatoes are tender. Drain water, keep potatoes aside.
4. Heat 2 tbsp oil in  a large pot over medium heat, add onions, saute for 7-8 minutes, stirring frequently. Add chopped green chilies and sliced garlic, saute for 2 minutes.
5. Now add chopped stem portion of radish green. Saute for 2-3 minutes over medium heat, stirring often. Next mix radish shavings/ slices. Mix well and continue sauteing for 2-3 minutes.
6. Add chopped methi and dikon radish greens, salt. Mix well and cook for 4-5 minutes over medium heat, stirring often.
7. Next add drained boiled potato cubes, gently mix  all by using  wooden spoon, check and adjust salt level. Continue to cook  open for another 5-6 minutes over low-medium heat, stirring at some interval. Serve hot with roti and rice.

22mm shaver makes  thin slices of Mooli/Daikon  radish.

Image taken before adding potatoes.

Adding boiled aloo cubes to Mooli and Methi stir fry.

Pot full of Aloo-Methi-Mooli stir fry.

Moola, Batata ani Methi chi Bhaji.

Published on 25th Feb-2013

Quick Red radish, corn, Green onions stir fry for tiffin / lunch box. {Cooking one generous serving of sabji}

Today morning made this quick stir fry / Subji for packing in lunch box/ tiffin. I had fresh packet of red radishes and a bunch of green onions, by adding some frozen corn  I cooked this subji in just 20 minutes.This is easy basic Indian stir fry / sabji  recipe for daily meals that can be cooked with  minimal seasonings of green chillies, ginger and cilantro.

Ingredients :

• 8 fresh whole red radishes - cut into julienned style
• 1 medium size onion - finely chopped (yield 1 cup)
• 1/2 cup - frozen corn
• 1 Cup - finely cut Green onions (green leafy portion only)
• 1 Green chili - finely chopped
• 1 inch piece of ginger - finely grated.
• 1/4 T.spoon - turmeric powder
• 1 Tb.spoon - oil
• 1/2 cup - finely chopped cilantro

Method of preparing quick subji/ stir fry.

1. Thoroughly wash red radishes, slightly chop off both the ends of radishes, cut radishes into match stick like shape by  using julienne slicer. You can also slice into disc shape or just finely chop or dice.
2. In a small size skillet heat 1 tbsp oil. Add finely chopped onions, saute over medium high heat, stirring often for 5-6 minutes. Add grated ginger, chopped green chilies, turmeric powder,  saute for one minute.
3. Now add julienned radishes, salt - mix and saute for 4-5 minutes, add  1-2 tbsp water to avoid burning.Regularly stir as you cook. 
4. Once radishes are almost tender, add sliced green onions and frozen corn. Lower heat to medium low, cook uncovered  for 3-4 minutes.Shut off the heat and allow to rest for five minutes. Sprinkle 1/2 cup  fresh chopped cilantro. It is ready to pack in tiffin with rice or roti.This subzi quantity is  good enough for  one generous serving or two regular servings.

I saved little portion of subzi to note recipe. Below is the picture of my lunch plate. I ate subzi  with Bajra+wheat flour flax enriched roti.

 Check earlier blogged red Radish recipes :
 1) Red radish and Tofu recipe

 2) Red radishes used in mix vegetable stir fry.

Mix Vegetable stir Fry with Capsicum, Snow peas, Snake gourd, Corn. {Combination of naturally sweet tasting veggies.}

This  sabji I cooked for today's dinner, packed with multiple vegetables that are naturally sweet in taste. I added half a cup of corn just for color contrast , that added even more sweetness. No masala is used, it is stir fried with sauteed onions and green chilies. Final garnish is done with fresh grated coconut and chopped cilantro. This is easy and flavorful Bhaji recipe for every day Indian meals.

Ingredients :

• 1 Capsicum - medium size cut into 1 inch pieces. (1.5 cup yield)
• 1 Tender snake gourd - slice into 1/4 inch thick ring shape (1.5 cup yield) Discard hard over grown seeds.
• 15-20 snow peas - slightly chop out both ends, cut into 1/2 inch pieces (1.5 cup yield)
• 1/2 cup corn kernels ( I used frozen corn)
• 1 medium size onion - finely chopped
• 2 Green chillies - finely chopped
• 1 T.spoon oil
• 1/2 cup freshly grated coconut
• 3/4 cup fresh chopped cilantro.

Method of Cooking sabjee

1. In a medium size heavy gauge pot heat 1 tsp oil, add chopped onions - saute until they turn soft and shiny, about 6-7 minutes.
2. Add sliced  snake gourd (Padwal) rings along with chopped green chilies. Mix with onions, stir fry over high heat, stirring often for 2-3 minutes. Pour in half cup water, continue cooking for 4-5 minutes over medium heat with lid covered.
3. Once snake gourd is partially tender, add capsicum pieces. Continue to saute over medium heat for 3-4 minutes. Do add some water if all liquid in the pot dries out.
4. Now add sliced snow peas, frozen corn kernels, salt. Mix well, continue to saute for another 6-7 minutes over medium heat, stirring often.
5. Sprinkle 1/4 cup fresh grated coconut, 1/4 cup chopped cilantro -  Mix and saute for one minute. Shut off the heat, allow it to cool for 10-15 minutes. Finally garnish with remaining coconut and cilantro. Serve with daily meals or just enjoy bowl full of sabji.

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :

• 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
• 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
• 200 gm - extra firm tofu - cut into 1/2 inch cubes.
• 1 medium size onion - finely chopped
• 2-3 green chillies - finely chopped
• 8-10 Cloves of fresh garlic - sliced lengthwise
• 1/2 T.spoon - Turmeric
• 1 Tb.spoon - oil

Method of cooking Purslane stir fry with Tofu and Chayote :

1. Pluck  stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
2. Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
3. In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
4. Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
5. Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix  by using wooden spoon. Sprinkle some more  salt, cook for 3-4 minutes.
6. Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.

Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu

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Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.

In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.

Indian stir Fry vegetable withTofu - Capsicum, Broccoli, Edamame Beans Combo.[Tofu Recipes -1]

Weather out side is Beautiful, bright sunshine and landscape is covered in a blanket of  snow. Good weather always initiate me to cook something different. This quick, healthy and full of natural flavor vegetable stir fry was cooked  today morning. Tofu pairs up so  well with Indian cooking, I use Tofu  in crumbled or cube form, either raw or baked. This  vegetable stir fry is combination of Green peppers , Broccoli, Edamame beans and flavored with curry leaves, green chilies,  ginger and fresh cilantro (Hara Dhania) Simple, Delicious and healthy.

Ingredients :-

• 1 Big size Green pepper / Capsicum - cut into 1/2 inch chunks
• 1 Cup  - Mix of broccoli florets and stems - cut into 1 inch chunks
• 1/2 Cup - frozen Edamame beans
• 1 Cup - 1/2 inch size cubes of firm tofu -lightly marinate with salt. (I used Nature's soy firm Tofu)
• 1 medium size onion - finely chopped
• 2 small green chilies - finely chopped
• 1.5 inch piece of ginger - finely minced
• 10-12 curry leaves
• 3/4 cup finely chopped cilantro (Hara dhania)
• 1 T.spoon oil

Cooking Process :-

1. Heat 1 teaspoon oil in a small saute pan. Add 5-6 curry leaves, sizzle for 15 seconds. Add chopped onions, minced ginger and  chopped green chilies - saute over high heat stirring frequently for 5-6 minutes until onions turn soft. 
2. Add green peppers/ Capsicum - saute over medium heat for about 4-5 minutes. Now add broccoli  and edamame beans, throw in remaining curry leaves, sprinkle salt and continue sauteing for 3-4 minutes. Stir at regular interval. If pan gets dry, sprinkle one or two tablespoons water. 
3. Now add tofu cubes, gently mix with veggies. Cook for 2-3 minutes more or until veggies reach cooked texture of your satisfaction.
4. Garnish with fresh chopped cilantro. Serve with rice and roti or pour some salad dressing and enjoy as stir Fried veggie salad.

Healthy Green Stir fried Indian subzi

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Oven Broiled / Roasted Bitter Melon stir fry for a chilly autumn weather / Karela subzi.

Yesterday I cooked Bitter melon stir fry with some twist from regular cooking method. I used  two different  cooking methods, that is - use of oven  and  stove, two cooking steps and later combined results of both cooking processes. Karela subzi / bitter melon stir fry was more tastier than stove top method.  If you don't like bitter melon, do make  an effort to develop liking because bitter melon is one of the best herbal remedy for diabetic management. It contains lot of nutrients and medicinal benefits. This is healthy stir fry to enjoy during chilly autumn days.

Last two weeks we are enjoying extra warm summer like weather around Triangle  but today  (Friday 18th November) early morning temperatures dropped below 30F,  it was frosty morning, frost was formed on the lawn and ground,  it froze water from the pot saucers. Last few days  birds were frequenting those water filled pot saucers to quench their thirst.  Please scroll down to enjoy  this   simple moment of winter scenery.

Ingredients :-

• 1.5 lb Bitter gourd (6-7 medium size bitter melon/ karela/ pavakka/ Kaipakka/ Hagalkai, Karle)
• 1 extra large sweet onion - partly cut lengthwise and partly chop finely. (yield 2.5 cups) I used sweet onion from RealSweet  brand produced by Shuman Produce,Inc.
• 5-6 sprigs of curry leaves
• 4-5 Green chilies thinly slit lengthwise
• 1 T.spoon - heaped turmeric powder
• 1 T.spoon - vinegar (I used white wine vinegar)
• 1 T.spoon Garam masala ( I used 1/2 tsp garam and 1/2 tsp Goda masala, use your choice of masala blend)
• 1 Tb.spoon oil + some more to spray over bitter gourd.
• 1 Cup - finely chopped fresh cilantro for garnish

Method of Preparing oven broiled bitter melon Stir fry

1. Wash Bitter gourd, pat dry. Chop both ends, make one lengthwise center cut - remove all hard formed seeds, if seeds are tender then just leave it. Make 4-5 lengthwise strips in each half portion, cut 1 inch long strips. For more ease you can make one horizontal cut. You can cut into disc shape too. Thinly slit green chilies - mix with bitter melon strips.
2. Set oven on high broil setting. Place upper rack 8-10 inches away from upper coil. Arrange  all Karela strips evenly in a single layer in the baking pan. Spray oil, sprinkle some sea salt. Toss several times to coat bitter gourd pieces with oil and salt. Position tray in the center and close oven door.
3. Broil bitter gourd 15 to 20 minutes, turning-stirring  them  2-3 times  during broiling. I broiled until edges turned crisp but inside was still moist. You may increase broiling time If you need extra crispy Karela texture.
4. While bitter melons are broiling in the oven, heat  1 tablespoon  oil in a medium sauce pan over medium heat. Drop one single curry leaf, check if it sizzles with splashing noise. Carefully throw in half the quantity of curry leaves, stay back because they splash oil, allow to sizzle for 20-25 seconds and drain them on paper towel. Do this in two or three batches, depending on size of your saute pan. Curry leaves will turn bright green and crisp.
5. In the same saute pan add chopped / sliced onions - saute on medium heat until they soften and few partially turn slight brown.I choose to use sweet onions to bring natural sweet taste. For more sweet taste sprinkle sugar or brown sugar while baking bitter melon.
6. Add 1 teaspoon vinegar, 1/2 teaspoon garam masala, 1/2 teaspoon goda masala, turmeric powder, little salt. Stir and saute for one minute. Shut off the heat, allow to cool down.
7. Take out Karela baking tray from oven, Mix onion mixture gently with baked bitter melon. First do with wooden spoon and later use fingers and coat evenly over karela pieces. Now add crisp curry leaves, mix well and return baking tray back to oven. Set oven back to low broil setting and broil for another 7-8 minutes. shut off the heat and let it sit inside the oven for another 10 minutes. Before serving with roti / rice garnish with fresh chopped cilantro. Enjoy and stay fit in winter.

Ready to get out of oven.

Karele ki subzi

Karlyachi Bhaji

'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'~~'

Unusual warmer temperatures in November brought many new

small birds around home in search of water.

Cute eastern Bluebird

Frosty morning froze water in the pot saucer.
Pictures taken around 8 am on 11/18/11